Construction of IsoVoc Database for the Authentication of Natural Flavours
Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysi...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/7/1550 |
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| author | Lidija Strojnik Jože Hladnik Nika Cvelbar Weber Darinka Koron Matej Stopar Emil Zlatić Doris Kokalj Martin Strojnik Nives Ogrinc |
| author_facet | Lidija Strojnik Jože Hladnik Nika Cvelbar Weber Darinka Koron Matej Stopar Emil Zlatić Doris Kokalj Martin Strojnik Nives Ogrinc |
| author_sort | Lidija Strojnik |
| collection | DOAJ |
| description | Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc—Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ<sup>13</sup>C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds. |
| first_indexed | 2024-03-10T09:39:39Z |
| format | Article |
| id | doaj.art-d48490e8f4e64498af75d58133d80a97 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T09:39:39Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d48490e8f4e64498af75d58133d80a972023-11-22T03:47:02ZengMDPI AGFoods2304-81582021-07-01107155010.3390/foods10071550Construction of IsoVoc Database for the Authentication of Natural FlavoursLidija Strojnik0Jože Hladnik1Nika Cvelbar Weber2Darinka Koron3Matej Stopar4Emil Zlatić5Doris Kokalj6Martin Strojnik7Nives Ogrinc8Department of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaAgricultural Institute of Slovenia, 1000 Ljubljana, SloveniaBiotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaBiotechnical Faculty, University of Ljubljana, 1000 Ljubljana, SloveniaElaphe, 1000 Ljubljana, SloveniaDepartment of Environmental Sciences, Jožef Stefan Institute, 1000 Ljubljana, SloveniaFlavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc—Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ<sup>13</sup>C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds.https://www.mdpi.com/2304-8158/10/7/1550IsoVocdatabasevolatile aroma compoundsfruitsheadspace-solid phase microextraction (HS-SPME)gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) |
| spellingShingle | Lidija Strojnik Jože Hladnik Nika Cvelbar Weber Darinka Koron Matej Stopar Emil Zlatić Doris Kokalj Martin Strojnik Nives Ogrinc Construction of IsoVoc Database for the Authentication of Natural Flavours Foods IsoVoc database volatile aroma compounds fruits headspace-solid phase microextraction (HS-SPME) gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) |
| title | Construction of IsoVoc Database for the Authentication of Natural Flavours |
| title_full | Construction of IsoVoc Database for the Authentication of Natural Flavours |
| title_fullStr | Construction of IsoVoc Database for the Authentication of Natural Flavours |
| title_full_unstemmed | Construction of IsoVoc Database for the Authentication of Natural Flavours |
| title_short | Construction of IsoVoc Database for the Authentication of Natural Flavours |
| title_sort | construction of isovoc database for the authentication of natural flavours |
| topic | IsoVoc database volatile aroma compounds fruits headspace-solid phase microextraction (HS-SPME) gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) |
| url | https://www.mdpi.com/2304-8158/10/7/1550 |
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